Method

Rinse beans and sort, if necessary, discarding any blemished ones and any grit.

In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid.

Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce and simmer, covered, for 30 to 45 minutes or until tender. Drain, reserving 2 cups (500 mL) cooking liquid.